Laminaria longicruris, also known as Atlantic kelp, thrives in fast flowing subtidal waters. Kelp beds resemble a multi-story forest, with older plants floating on the surface on low tides and first year plants protected underneath. The stipes attach to the rocky bottom and can be over thirty feet long. Its olive-colored leafy fronds commonly reach over six feet.
We cut healthy plants at their peak in April and May, leaving younger plants to regenerate. Atlantic kelp is related to kombu, but more tender and faster cooking. Kelp is loaded with vitamins and minerals, and naturally tenderizes food it is cooked with.